Plus Cauliflower rice!
Seafood’s my jamity jam. Suuuuuuure, I’ll put away some serious meat any ol’ day, but I have a soft spot for sea dwellers and halibut is at the top of the list!
Over the weekend, I visited my family and one of the evenings we made this broiled halibut with cauliflower rice in about 30 minutes flat. Phonetically speaking as a west coaster, broiled is actually pronounced, “broy-alled,” not to be confused with “brolled,” which is what my rockabilly friends say in North Caroliiiiina.
The fam and I sat in silent stupor with our broy-alled sea dwellers, amazed that such an easy meal could taste so well and be healthful at the same time. The Mango & Avocado Relish on top tastes like sweet, sweet buuuuuutter!
Let’s shimmy right down to the halibut. My favorite method of cooking fish is broiling it. Broy-alling fish takes no time at all. The inside of the fish stays tender while the top gets a flavorful crisp. Did you used to wrap your fish in tin foil it and bake it at 375 degrees and say “ohhh, it’s so moooist” when you finally sat down to eat it, while reaching for a glass of water to wash down your dry and tasteless fish? Yeah, don’t do that. Tin foil’s for wrapping your soda pop to take to work…not for cooking fish.
Broiling fish can be dangerous (as in call-for-reinforcements dangerous), so place the fish a couple of racks down from the top in your oven and keep a close eye on it. Flambéed flounder may be tasty (and lead to sexy McSexy firemen at your rescue), but let’s avoid insurance claims. Deal?
If you haven’t been on the cauliflower bandwagon, it’s probably because you’ve had some really crappy over-steamed tasteless silly excuse for cauliflower cauliflower. And that’s a damn shame. It is a versatile vegetable, just like the eggplant. You can puree cauliflower and use it to replace cream in a gratin, you can make a healthy version of alfredo sauce using cauliflower, like this one from Pinch of Yum, you can make cauliflower pizza crust, you can roast it, you can make easy cauliflower soup out of it, or you can grate it to make paleo-friendly rice. And it’s alllllll because the no-flavor characteristic of cauliflower makes it a beautiful blank canvas. I’ll be darned if someone doesn’t start making dessert out of cauliflower.
Broy-all. Saute. Repeat.
Broiled Halibut with Mango Avocado Relish
For the Halibut
- 3 pounds halibut fillets (.5 each)
- 2 tablespoons grapeseed oil or other heat-resistant oil
- 1 cup meyer lemon juiced (about ¼ of juice)
- 3 cloves garlic minced
- sea salt
For the Mango and Avocado Relish
- 1 mango peeled, pitted and diced
- ½ ripe avocado diced
- 3 stalks green onion sliced
- 1 meyer lemon juiced
- Pinch salt
Prepare the mango and avocado relish by adding all ingredients to a bowl. Mix to combine and set aside.
Prepare the halibut by sprinkling each fillet with coarse sea salt. Whisk together the grapeseed oil, lemon juice and garlic. Pour the mixture over the three fillets, allowing them to marinate at least 10 minutes.
Put your oven on the high broil setting.
Place the fish in an oiled or foil-lined baking dish or pan. Put the fish in the oven on the rack second to the top (be careful not to get the fish too close to the top of the oven, as there’s fire danger in doing so!).
Broil for 10 to 12 minutes (if you like your fish slightly raw in the center, broil for 8 minutes).
While the fish is baking, grate the head of cauliflower (not including the green stems) using a box grater. In a large skillet, heat the oil over medium and sauté the garlic about 2 minutes. Add the grated cauliflower, ground cumin and salt. Stir consistently with a wooden spoon until cauliflower bits are softened, about 8 to 10 minutes.
Serve the halibut with a generous portion of the mango relish with cauliflower rice on the side!